Delia Smith Cauliflower Soup​ Recipe

This creamy Delia Smith Cauliflower Soup is made with a whole cauliflower, potatoes, milk, light chicken stock, and a fresh bayleaf. This simple recipe creates a wonderfully velvety and savory soup that is incredibly comforting. It’s perfect for a chilly evening as a light lunch or starter and makes enough for about 4-6 people.

Jump to Recipe

Delia Smith Cauliflower Soup Ingredients

• 1 largish cauliflower
• 1 pint (570 ml) stock (a light chicken stock or just plain water)
• 1 bayleaf
• 1 pint (570 ml) milk
• ¾ lb (350 g) potatoes, peeled and chopped small
• A squeeze of lemon juice
• Freshly grated nutmeg
• Salt and freshly milled black pepper
• 1 tablespoon cream, top of the milk or soured cream

How To Make Delia Smith Cauliflower Soup

1. Prepare the cauliflower: First, separate the florets of the cauliflower from the hard stalk. (You can save the stalk for another use, like grating it for a salad.) Break the florets into very tiny pieces.
2. Cook the cauliflower florets: In a medium saucepan, bring the stock and the bayleaf to a simmering point. Add the tiny pieces of cauliflower and simmer them for about 6 minutes. You want them to be just cooked but still have a little “bite” or firmness.
3. Set the cooked cauliflower aside: Use a draining spoon (a spoon with holes) to lift the cooked cauliflower pieces out of the stock. Keep them on a plate for later.
4. Cook the potatoes: Pour the milk into the saucepan with the stock. Add the small, chopped potatoes. Let the mixture simmer gently without a lid for about 10 minutes, or until the potatoes are very soft.
5. Purée the soup base: Remove the bayleaf. Carefully pour the milk and potato mixture into a blender (or liquidiser) and blend until smooth. You can also rub it through a sieve for an extra-smooth texture.
6. Combine and season the soup: Pour the smooth liquid back into the saucepan. Add the cooked cauliflower florets you set aside earlier. Reheat the soup gently. Once it’s warm, add a squeeze of lemon juice, a pinch of freshly grated nutmeg, and salt and pepper to your taste.
7. Stir in the cream and serve: Just before you are ready to serve, stir in the tablespoon of cream (or soured cream). Ladle into bowls and serve hot.

Recipe Tips

• Keep the Florets Whole: This recipe’s secret is cooking the tiny florets separately and adding them back at the end. This gives the soup a wonderful texture, so it’s not just a flat purée. You get a creamy base with tender bites of cauliflower.
• Use Potatoes for Creaminess: The potatoes are the key to a thick, velvety soup. When you blend them with the milk and stock, they release their starches. This creates a creamy texture without needing to add a lot of heavy cream.
• Don’t Skip the Lemon Juice: A small squeeze of lemon juice at the end seems simple, but it’s very important. It brightens up all the flavors, cuts through the richness of the milk, and makes the cauliflower taste fresh and lively.
• Gentle Reheating: When you reheat the soup (especially after adding the milk or cream), do it gently over low heat. Do not let it come to a rapid boil, as this can cause the milk to separate or “break.”

What To Serve Cauliflower Soup

This comforting cauliflower soup is perfect with a piece of warm, crusty bread or a savory cheese scone for dipping. For a little extra crunch and flavor, top each bowl with homemade garlic croutons, a sprinkle of crispy bacon bits, or a few fresh chives. A grilled cheese sandwich on the side makes it a complete and satisfying meal.

How To Store Cauliflower Soup Leftovers

• Refrigerate: Let the soup cool down, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop over low heat until warm.
• Freeze: This soup freezes very well. Let it cool completely, then pour it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space at the top for it to expand. Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Delia Smith Cauliflower Soup Nutrition Facts

• Calories: 180 kcal
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 450mg
• Total Carbohydrate: 22g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 8g

Frequently Asked Questions

• Can I use an immersion blender for this soup? Yes, you can. After the potatoes are soft (step 4), remove the bayleaf. Then, use an immersion (stick) blender right in the pot to blend the potato and liquid base until it’s smooth. After that, stir the cooked cauliflower florets back in as directed.
• Can I make this soup vegan or dairy-free? Absolutely. To make it vegan, use vegetable stock (or water) and your favorite unsweetened plant-based milk, like oat milk or soy milk. Instead of the dairy cream at the end, use a tablespoon of vegan cream, a swirl of full-fat coconut milk, or a cashew-based cream.
• My soup seems too thick. What can I do? If your soup is thicker than you’d like, you can easily thin it out. Simply stir in a little more milk or stock, a few tablespoons at a time, over low heat until it reaches the consistency you prefer.

Try More Recipes:

• Delia Smith Carrot And Leek Soup Recipe
• Delia Smith Caesar Salad​ Recipe
• Delia Smith Buttermilk Scones​ Recipe